Delia Smith Beetroot Soup

You know, I didn’t grow up eating beetroot soup. My mum boiled beets once a year for some gloomy Boxing Day salad and that was that. But somewhere between trying to impress a dinner guest and raiding the back of the veg drawer, I gave Delia’s version a go. And oh—my—days. Roasting the beets completely changes the game. It goes from “tastes like soil” to something silky, deep, slightly sweet, and kind of fancy-feeling.

I made this once while half-distracted, podcast on, cat knocking things off the table, and it still came out lovely. It’s forgiving, beautiful, and surprisingly filling. Plus, it freezes like a dream, so future-you will high-five present-you.

Why You’ll Love It

• Beets go all soft and sweet in the oven – way nicer than boiling.
• Only needs one roasting tray and one pot. Not bad for a weeknight.
• Feels like health food but doesn’t taste like it. (That’s a rare one.)
• Fancy enough for a starter, hearty enough for a full meal.
• You can eat it hot or chilled depending on the mood or the weather.
• That colour! Honestly, it’s like a velvet dress in a bowl.

Ingredients

• 500g raw beetroot (about 4 medium ones)
• 2 tablespoons oil (I usually use olive, but any will do)
• 1 red onion, roughly chopped
• 1 stick of celery, chopped
• 750ml vegetable stock (low-salt is best)
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

To garnish (if you’re feeling it):

• A swirl of yogurt or plant-based alt
• Fresh dill sprigs

How to Make It

Roast the beets like you mean it:

Preheat your oven to 200°C (that’s 400°F if you’re across the pond). Chop the beetroot into chunks—no need to peel if they’re scrubbed well. Toss with 1 tbsp oil, salt, and pepper, and roast on a tray for about 30 minutes. You want them darkened and tender.

Get your base going:

While the beets roast, heat the remaining oil in a big saucepan. Chuck in your onion and celery. Let them soften gently for 5 minutes—no browning needed, just a mellow sizzle.

Combine and simmer:

Add the roasted beets to the pot along with the vegetable stock. Give everything a gentle stir. Bring it all to a boil, then drop it to a simmer for about 5 minutes.

Add some green magic:

Stir in the chopped dill. That herby freshness balances the beet sweetness like a dream.

Blend until velvety:

Turn off the heat and blend it all smooth—either with a stick blender or in a standard blender (do it in batches if it’s hot, I beg you). Taste. Season more if it feels a bit flat.

Serve it up your way:

Hot, cold, or room temp. I like it warm with a swirl of Greek yogurt and a bit of cracked pepper on top. If you want crunch, dunk some toasted sourdough soldiers on the side. Bliss.

Common Mistakes and How to Dodge Them

Why does it taste like soil?
You probably didn’t roast the beets long enough. Let them go deep and caramelised. They’re sweeter that way.

Too watery?
Simmer it a bit longer with the lid off. Or blend it, then return it to the heat to thicken slightly.

It’s gone a weird brown colour…
This happens if you use stock that’s too dark or old. Try a clear vegetable broth next time and avoid over-blending if the beets are on the pale side.

Forgot to season it.
Been there. Salt is your friend. And don’t be afraid to add a squeeze of lemon to wake it up if it tastes too mellow.

Storage and Reheating

• Fridge: Keeps in an airtight tub for up to 3 days. Stir before reheating.
• Freezer: Absolutely—freeze in batches. It holds up really well.
• Microwave: One to two minutes should do it.
• Stovetop: Gentle heat, stirring now and then. Don’t boil it hard or it goes a bit gloopy.
• Oven: Eh. Bit of a faff, but doable in a covered dish for 15–20 mins at 180°C.

Frequently Asked Questions

Do I have to use dill?
Not at all. Parsley, thyme, or even a dash of cumin will change the vibe, but still lovely.

Can I use pre-cooked beetroot?
Yes, but roast it for 10 minutes anyway to deepen the flavour.

Can I make it creamier?
Sure! Stir in some cream, coconut milk, or yogurt at the end.

What’s good on the side?
A hunk of crusty bread, grilled cheese, or cucumber salad if it’s warm out.

Nutrition Facts (Per Serving)

• Calories: 139
• Fat: 8g
• Carbs: 15g
• Protein: 2g
• Sodium: 819mg
• Sugar: 10g

More Delia Smith Recipe:

• Delia Curried Parsnip Soup
• Delia Smith Celery Soup
• Delia Smith Courgette Soup